Because of the extra holiday last year, we decided to sample lunch at Fete. We previously had that glorious Festa del Maiale at Fete about 2 years earlier with butcher and chef extraordinaire, Riccardo Ricci and we also enjoyed a great B-Day celebration for V, S and D in the upstairs private dining room at Fete but having lunch was a first.
Of course cocktails are in order so I sampled The Chumley with Earl Grey infused rye, Vecchio Amaro del Capo, bitters, kiawe smoked sugar and egg white... rye and bitters always gets the appetitte goin'...
While the Mrs tried the Golden Hour with gin, egg white yuzu lemon balm syrup, lemon juice, orange juice and citrus bitters... a nice zesty, refreshing cocktail...
We then moved on to all four of the Fete Spreads including the walnut tapenade, smokey eggplant, Tuscan white bean and ricotta with local honey with toast points... I loved the walnut tapenade as the slight bitterness balanced the buttery toast points and creamy ricotta...
Along with the Local Beef Tartare with all the fixins' including capers, cornichons, crispy shallots and quail egg...
And it was served with toast points slathered with anchovy butter... I am so stealing this idea for toast points as the anchovy butter added an umami goodness to each bite...
While I selected a glass of 2017 Clos Cibonne "Tentations" from Provence on "tap" (how cool is that, real wine on tap to reduce the "footprint" with extra empty bottles - this started in the Bay Area several years ago)...
The Mrs chose another cocktail (am I turning her into a lush?), the Philanderer or one of Fete's Old Fashioned interpretations with bourbon, bourbon barrel aged maple syrup, Meletti, whiskey barrel aged bitters, house bitters and lemon zest... it was a wee bit strong for her so I nobly assisted...
I then sampled the Grilled Pulpo with Fingerling Potato Salad, very tender octopus with a little smoky char... along with a side of frites...
While the Mrs sampled the Ni'ihau Lamb Sausage Cavatelli with house made ricotta cavatelli, fennel saffron soffrito, olives, mint and preserved lemon... VERY tasty... very tasty indeed...
And we ran into Dr J and J who enjoyed the oysters on the half shell so much, they sent one my way... and it was a very good oyster...
The Mrs still had room so she selected the Sticky Toffee Pudding with caramelized Maui pineapple, lilikoi and caramel on the recommendation of the mixologist... she really enjoyed it...
While I just finished a Sidecar or Calvados, dry curacao and lemon... though "I" ordered a scoop of the Bourbon Maple Ice Cream which was more for the Mrs...
Of course, we're both waiting for the next weekday off for round two...
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